Thursday marks the 86th anniversary of the U.S. government’s decision to eighty-six the Eighteenth Amendment to the Constitution. The move voided the Volstead Act — named for the southeast Minnesota-born Congressman Andrew Volstead — putting an end to Prohibition.

It was an important milestone in American history — so much so that without it, we would not be able to exercise our First Amendment right to tell you about a series of events creating buzz around town this weekend.

On Thursday through Saturday, The Half Barrel — Rochester’s nationally-ranked whiskey bar — is hosting some of the city’s fiercest Eighteenth Amendment adversaries for three nights of Repeal Day celebration.

The acclaimed bartenders — Andy Ferguson, Sean Steuart and Mike Erickson — will be lining up alongside the Barrel’s staff to help you Fashion Your Old Fashioned. All three are participating in the Barrel’s celebration despite the fact they all head up bars of their own in town.

“We did this a couple of years back, and since, I have gotten requests to do it again,” says Chris Fierst, co-owner of the Barrel. “And I thought this time around, we’d incorporate more of that community feel and bring in some great talent from around town, and really have fun with it.”

Each night will feature a different guest bartender. Patrons can either select a signature recipe from one of the mixologists, or create an old fashioned of their own by choosing from over 50 different spirits, syrups and bitters. There will also be live music on Friday, from Tracy Sonnier, and Saturday, from JT Thompson. Prohibition-era attire is encouraged.

Chris gives special thanks to his collaborative neighbors from around town, who are loaning their staff out for the celebration. He encourages his customers to stop in and support each of them at their bars, as well.

Meet the guest bartenders

THURSDAY: Andy Ferguson, Bitter & Pour

“Fergs,” as he is known around town, is no stranger to the Barrel, having worked there prior to opening an establishment of his own. “It’s still the most fun place I have ever worked,” he says of the Barrel. Now as the general manager of Bitter & Pour, a laidback cocktail bar located along the same block, Andy lives by the mantra, “The better the area does altogether, the better we all do ourselves.” Andy is known for his strong people skills. As he puts it, “I try to give each person their own individualized service.” But despite throwing a recorder in face, he remains a modest chap. So, we decided to let one of his peers talk him up a a bit: “I have never seen anyone who walks into a bar and is just automatically in charge of the good time,” says Mike. Andy’s Old Fashioned will have a unique twist to it. The drink will be made up of Herradura Reposado tequila, mezcal, demerara sugars, Angostura and orange bitters, doubled down with an orange zest. His philosophy: “I like something that’s going to be boozy, but easy to sip on.”

FRIDAY: Sean Steuart, Bleu Duck Kitchen

The good vibes continue Friday with Sean behind the bar. Known for his warm smile, down-to-earth demeanor, and stellar cocktails, Sean typically holds down fort at the Bleu Duck, one of the city’s top-rated restaurants. But where some might see competition, Sean sees collaboration. Like Andy, he views the chance to pour libations at the Barrel as a way of lifting up the whole neighborhood. “We all want to push each other to do better,” he says. Of his two fellow guest bartenders, he adds, “These are all people I think very highly of and this is the group I want to surround myself with.” Sean’s Old Fashioned will consist of Wild Turkey single-barrel whiskey, demerara sugars, classic simple syrup, Angostura and orange bitters, and benedictine liquor. His goal: to keep things simple. “I am not trying to mask anything up with a lot of sweetness,” he says. “But I like to add just enough sweetness to let those flavors shine in the whiskies and bitters themselves.”

SATURDAY: Mike Erickson, Pescara

It would not be an overstatement to label Mike as one of the Founding Fathers of Rochester’s modern-day craft cocktail scene. Before taking over the drink menu at Pescara, Mike cut his teeth slinging cocktails at some other fine establishments, including The Doggery, where prior to its closing, he earned himself a reputation as an avant-garde of mixology. He says of his cameo at the Barrel: “This is giving us a chance to spin our wheels creatively. Because this a hobby we love and get paid for.” Mike’s Old Fashioned will blend Flor de Caña seven-year rum, raisin syrup, Angostura bitters, cherry bark vanilla bitters, and orange zest. And while he’s looking forward to sharing his house recipe, he’s equally excited about the chance for customers to experiment with their own favorite flavors and spirits. “You can test it out, and say, ‘do you think these things will work?’ And yeah, anything can work for an old fashioned and that’s the cool part.”

📷 Photography by William Forsman

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